Fusilli And Cream Cheese Sauce Food

CHEESY FUSILLI

Steps:

• 1) Preheat your oven to 400 degrees and prep all your vegetables: chop onion, garlic, and thaw and roughly chop the spinach. When you thaw your spinach, it's always a good idea to press out some of the moisture with a few paper towels.
• 2) Cook the pasta according to the package.
• 3) For the sauce, melt your butter over medium high heat. Once it's melted add the onions and garlic. Cook until they are soft, then add your flour flour to the mix. Whisk this all together to make a roux. Cook it for a few minutes until the flour takes on a light tan color.
• 4) Start adding the milk to the pan slowly, whisking constantly. Work slowly and whisk out any lumps that form. This works a lot easier if your milk is warm, but you can do it with cold milk also.
• 5) When all your liquid is incorporated, continue to whisk over low heat. Remember, there will be some lumps in this sauce because you have onions and garlic in there.
• 6) Once your sauce is the consistency of a light gravy, add in the cheeses and continue to whisk until they melt. Add any spices you are using at this point.
• 7) In a large bowl, combine the cheese sauce with the pasta and spinach. Season with salt and pepper.
• 8) Lightly butter a baking dish and pour in your cheese fusilli. Coat with bread crumbs and grated Parmesan.
• 9) Bake this whole thing at 400 degrees for 30-40 minutes until the edges are nice and crispy.
• 10) Let it cool for five minutes before serving.

FUSILLI AND CREAM CHEESE SAUCE

Steps:

• Saute garlic in butter until golden.
• Remove from heat.
• Cook pasta.
• Add cream cheese to garlic and heat gently.
• Gradually stir in 1/2 cup heavy cream and Tabasco to taste.
• Continue stirring gently until mixture is warmed through.
• Salt and pepper to taste.
• Drain pasta.
• Add Parmesan cheese to pasta and toss.
• Add cream cheese sauce to pasta and toss.
• Serve at once.

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE

Steps:

• Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
• Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.

FUSILLI WITH WILD MUSHROOM CREAM SAUCE

Steps:

• Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Discard soaking liquid.
• Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes. Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat. Cook until sauce coats pasta, stirring frequently, about 2 minutes. Season to taste with salt and pepper. Serve, passing additional grated Parmesan separately.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

CREAMY FUSILLI WITH SMOKED SALMON

Steps:

• Boil cooked pasta according to package directions. Drain and reserve 1/3 cup pasta water.
• In the hot pasta pot, toss fusilli, cream cheese, chives, red bell peppers, onions, and salmon until well coated. Add a bit of the pasta water, a little at a time to help make a smooth creamy sauce.
• Season to taste with salt and pepper.
• Serve and enjoy.

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

Steps:

• Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
• Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
• Season as desired with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
• Drain pasta and return to same pot.
• Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
• Transfer pasta to platter or large bowl and sprinkle with pine nuts.
• Garnish with basil leaves if desired.

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Steps:

• In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
• Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
• Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)

Steps:

• In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
• Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
• Drain off fat.
• Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
• Bring to a boil.
• Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
• Cook pasta according to package directions (15 minutes).
• Drain and keep warm.
• Gradually stir the whipping cream into the sauce.
• Arrange the pasta on plates or on a serving platter.
• Spoon sauce over pasta.
• If desired, garnish with rosemary.

FUSILLI WITH SAUSAGE SUN DRIED TOMATOES AND VERMOUTH CREAM SAUCE

Steps:

• You will need a deep saute pan that can hold the sauce, and the pasta.
• Have all your ingredients ready to go before beginning to cook.
• Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
• Add the sundried tomatoes and toss to combine.
• Season with the salt and pepper.
• Let cook about a minute, then add the sage, toss, and cook another minute.
• Add the Vermouth to the pan and toss with the other ingredients.
• Let reduce about half (about 2-3 minutes), then add the chicken stock.
• Toss and let this reduce about half (about 2 to 3 minutes).
• Add the cream, then let this mixture reduce slightly.
• Taste, adjust for pepper and salt.
• Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
• Serve with the remaining cheese.